Pork dumplings with leek and water chestnut(jiu cai bi qi zhu rou shui jiao )

Pork dumplings with leek and water chestnut

Introduction:

"Add some water chestnut to the leek pork stuffing. If you bite it, the first is the fragrance of leek, the second is the fullness of pork, and the last is the sweetness of water chestnut. The taste level is rich. Adding water chestnut can also relieve the putty of pork. This prescription was taught by my mother. Let me pass it on

Production steps:

Step 1: peel water chestnut and wash leek

Step 2: chop the pork into mud

Step 3: cut leeks and water chestnuts

Step 4: pour the leek and water chestnut into the mashed meat, add soy sauce, cooking wine, oyster sauce, salt, pepper and thirteen spices

Step 5: stir clockwise until the filling is thick

Step 6: prepare the dumpling skin. (I bought it at the vegetable market. It's two yuan a weight, and I can make more than fifty dumplings.)

Step 7: pack the stuffing into the dumpling skin, put the extra into the refrigerator freezer, and take it out to cook or steam when you want to eat

Step 8: Boil the water in the pot, put in the dumplings and cook three times

Step 9: put it on a plate and dip it in vinegar

Materials required:

Dumpling skin: 500g

Leek: 100g

Water chestnut: 10

Pork: 500g

Soy sauce: moderate

Pepper: right amount

Salt: right amount

Cooking wine: moderate

Oyster sauce: right amount

Thirteen spices: appropriate amount

Note: when cooking dumplings, the so-called "three up and three down" means that the dumplings are boiled in the water until they float, and then add some cold water. When the dumplings float again, then add some cold water. When the dumplings float for the third time, they will be fully cooked.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jiu Cai Bi Qi Zhu Rou Shui Jiao